Betalains and Phenolics in Red Beetroot (Beta Vulgaris)
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Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
molecules Review Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability Leila Arfaoui Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, P.O. Box 80324, Jeddah 21589, Saudi Arabia; [email protected]; Tel.: +966-0126401000 (ext. 41612) Abstract: Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually con- sumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavail- ability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods. Citation: Arfaoui, L. Dietary Plant Keywords: plant polyphenols; food processing; phenolic content; bioavailability; bioaccessibility Polyphenols: Effects of Food Processing on Their Content and Bioavailability. Molecules 2021, 26, 2959. -
Inhibitory Properties of Saponin from Eleocharis Dulcis Peel Against Α-Glucosidase
RSC Advances View Article Online PAPER View Journal | View Issue Inhibitory properties of saponin from Eleocharis dulcis peel against a-glucosidase† Cite this: RSC Adv.,2021,11,15400 Yipeng Gu, a Xiaomei Yang,b Chaojie Shang,a Truong Thi Phuong Thaoa and Tomoyuki Koyama*a The inhibitory properties towards a-glucosidase in vitro and elevation of postprandial glycemia in mice by the saponin constituent from Eleocharis dulcis peel were evaluated for the first time. Three saponins were isolated by silica gel and HPLC, identified as stigmasterol glucoside, campesterol glucoside and daucosterol by NMR spectroscopy. Daucosterol presented the highest content and showed the strongest a-glucosidase inhibitory activity with competitive inhibition. Static fluorescence quenching of a-glucosidase was caused by the formation of the daucosterol–a-glucosidase complex, which was mainly derived from hydrogen bonds and van der Waals forces. Daucosterol formed 7 hydrogen bonds with 4 residues of the active site Received 19th March 2021 and produced hydrophobic interactions with 3 residues located at the exterior part of the binding Accepted 9th April 2021 pocket. The maltose-loading test results showed that daucosterol inhibited elevation of postprandial Creative Commons Attribution-NonCommercial 3.0 Unported Licence. DOI: 10.1039/d1ra02198b glycemia in ddY mice. This suggests that daucosterol from Eleocharis dulcis peel can potentially be used rsc.li/rsc-advances as a food supplement for anti-hyperglycemia. 1. Introduction a common hydrophytic vegetable that -
Monocyclic Phenolic Acids; Hydroxy- and Polyhydroxybenzoic Acids: Occurrence and Recent Bioactivity Studies
Molecules 2010, 15, 7985-8005; doi:10.3390/molecules15117985 OPEN ACCESS molecules ISSN 1420-3049 www.mdpi.com/journal/molecules Review Monocyclic Phenolic Acids; Hydroxy- and Polyhydroxybenzoic Acids: Occurrence and Recent Bioactivity Studies Shahriar Khadem * and Robin J. Marles Natural Health Products Directorate, Health Products and Food Branch, Health Canada, 2936 Baseline Road, Ottawa, Ontario K1A 0K9, Canada * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +1-613-954-7526; Fax: +1-613-954-1617. Received: 19 October 2010; in revised form: 3 November 2010 / Accepted: 4 November 2010 / Published: 8 November 2010 Abstract: Among the wide diversity of naturally occurring phenolic acids, at least 30 hydroxy- and polyhydroxybenzoic acids have been reported in the last 10 years to have biological activities. The chemical structures, natural occurrence throughout the plant, algal, bacterial, fungal and animal kingdoms, and recently described bioactivities of these phenolic and polyphenolic acids are reviewed to illustrate their wide distribution, biological and ecological importance, and potential as new leads for the development of pharmaceutical and agricultural products to improve human health and nutrition. Keywords: polyphenols; phenolic acids; hydroxybenzoic acids; natural occurrence; bioactivities 1. Introduction Phenolic compounds exist in most plant tissues as secondary metabolites, i.e. they are not essential for growth, development or reproduction but may play roles as antioxidants and in interactions between the plant and its biological environment. Phenolics are also important components of the human diet due to their potential antioxidant activity [1], their capacity to diminish oxidative stress- induced tissue damage resulted from chronic diseases [2], and their potentially important properties such as anticancer activities [3-5]. -
What Pigments Are in Plants?
BUILD YOUR FUTURE! ANYANG BEST COMPLETE MACHINERY ENGINEERING CO.,LTD WHAT PIGMENTS ARE IN PLANTS? Pigments Pigments are chemical compounds responsible for color in a range of living substances and in the inorganic world. Pigments absorb some of the light they receive, and so reflect only certain wavelengths of visible light. This makes them appear "colorful.” Cave paintings by early man show the early use of pigments, in a limited range from straw color to reddish brown and black. These colors occurred naturally in charcoals, and in mineral oxides such as chalk and ochre. The WebExhibit on Pigments has more information on these early painting palettes. Many early artists used natural pigments, but nowadays they have been replaced by cheaper and less toxic synthetic pigments. Biological Pigments Pigments are responsible for many of the beautiful colors we see in the plant world. Dyes have often been made from both animal sources and plant extracts . Some of the pigments found in animals have also recently been found in plants. Website: www.bestextractionmachine.com Email: [email protected] Tel: +86 372 5965148 Fax: +86 372 5951936 Mobile: ++86 8937276399 BUILD YOUR FUTURE! ANYANG BEST COMPLETE MACHINERY ENGINEERING CO.,LTD Major Plant Pigments White Bird Of Paradise Tree Bilirubin is responsible for the yellow color seen in jaundice sufferers and bruises, and is created when hemoglobin (the pigment that makes blood red) is broken down. Recently this pigment has also been found in plants, specifically in the orange fuzz on seeds of the white Bird of Paradise tree. The bilirubin in plants doesn’t come from breaking down hemoglobin. -
Changes in Physical Properties and Chemical Composition
Health Benefits and Bioactive Components of the Fruits from Opuntia ficus-indica [L.] Mill.♦ Maria A. Livrea* and Luisa Tesoriere Dipartimento Farmacochimico Tossicologico e Biologico, Università di Palermo Via Michele Cipolla 74, 90128 Palermo. Italy *corresponding author [email protected] ABSTRACT The health-promoting properties of edible fruits from Opuntia ficus-indica have been the object of recent interest. Scientific evidence has been provided about benefits from the consumption of the fruits in humans, with special attention to the non-nutritive components as potentially active antioxidant phytochemicals. Information about bioavailability and bioactivity of betalains, mode of action as antioxidants in cells, and other biological models are now available. The use of cactus pear components as nutraceuticals and functional food is discussed. Keywords: Opuntia ficus-indica, edible cactus, betanin, indicaxanthin, betalains, health benefits, in vivo, in vitro, natural oxidants, free-radical scavengers 1. INTRODUCTION An equilibrated life-style, a balanced diet, no smoking, and moderate physical activity are fundamental for maintaining a healthy status. Importantly, epidemiological evidence has been provided that various age-related pathologies, including cardiovascular diseases, cancer and neurodegenerative disorders have a minor incidence among people usually consuming a traditional Mediterranean-style diet, rich in fruit and vegetables (Ames et al., 1993; Lampe, 1999; Lee et al., 2004; Rice-Evans and Miller, 1985). Since these diseases -
Plant Phenolics: Bioavailability As a Key Determinant of Their Potential Health-Promoting Applications
antioxidants Review Plant Phenolics: Bioavailability as a Key Determinant of Their Potential Health-Promoting Applications Patricia Cosme , Ana B. Rodríguez, Javier Espino * and María Garrido * Neuroimmunophysiology and Chrononutrition Research Group, Department of Physiology, Faculty of Science, University of Extremadura, 06006 Badajoz, Spain; [email protected] (P.C.); [email protected] (A.B.R.) * Correspondence: [email protected] (J.E.); [email protected] (M.G.); Tel.: +34-92-428-9796 (J.E. & M.G.) Received: 22 October 2020; Accepted: 7 December 2020; Published: 12 December 2020 Abstract: Phenolic compounds are secondary metabolites widely spread throughout the plant kingdom that can be categorized as flavonoids and non-flavonoids. Interest in phenolic compounds has dramatically increased during the last decade due to their biological effects and promising therapeutic applications. In this review, we discuss the importance of phenolic compounds’ bioavailability to accomplish their physiological functions, and highlight main factors affecting such parameter throughout metabolism of phenolics, from absorption to excretion. Besides, we give an updated overview of the health benefits of phenolic compounds, which are mainly linked to both their direct (e.g., free-radical scavenging ability) and indirect (e.g., by stimulating activity of antioxidant enzymes) antioxidant properties. Such antioxidant actions reportedly help them to prevent chronic and oxidative stress-related disorders such as cancer, cardiovascular and neurodegenerative diseases, among others. Last, we comment on development of cutting-edge delivery systems intended to improve bioavailability and enhance stability of phenolic compounds in the human body. Keywords: antioxidant activity; bioavailability; flavonoids; health benefits; phenolic compounds 1. Introduction Phenolic compounds are secondary metabolites widely spread throughout the plant kingdom with around 8000 different phenolic structures [1]. -
Content of the Cyanogenic Glucoside Amygdalin in Almond Seeds Related
Content of the cyanogenic glucoside amygdalin in almond seeds related to the bitterness genotype Contenido del glucósido cianogénico amigdalina en semillas de almendra con relación al genotipo con sabor amargo Guillermo Arrázola1, Raquel Sánchez P.2, Federico Dicenta2, and Nuria Grané3 ABSTRACT RESUMEN Almond kernels can be sweet, slightly bitter or bitter. Bitterness Las semillas de almendras pueden ser dulces, ligeramente ama- in almond (Prunus dulcis Mill.) and other Prunus species is rgas y amargas. El amargor en almendro (Prunus dulcis Mill.) related to the content of the cyanogenic diglucoside amygdalin. y en otras especies de Prunus se relaciona con el contenido de When an almond containing amygdalin is chopped, glucose, la amígdalina diglucósido cianogénico. Cuando una almendra benzaldehyde (bitter flavor) and hydrogen cyanide (which que contiene amigdalina se tritura, produce glucosa, benzal- is toxic) are released. This two-year-study with 29 different dehído (sabor amargo) y ácido cianihídrico (que es tóxico). El almond cultivars for bitterness was carried out in order to estudio es realizado durante dos años, con 29 variedades de al- relate the concentration of amygdalin in the kernel with the mendra diferentes para la amargura o amargor, se ha realizado phenotype (sweet, slightly bitter or bitter) and the genotype con el fin de relacionar la concentración de la amígdalina en el (homozygous: sweet or bitter or heterozygous: sweet or slightly núcleo con el fenotipo (dulce, ligeramente amargo y amargo) bitter) with an easy analytical test. Results showed that there y el genotipo (homocigota: dulce o amargo o heterocigótico: was a clear difference in the amount of amygdalin between bit- dulce o amarga un poco) por un ensayo de análisis fácil. -
In Chemistry, Glycosides Are Certain Molecules in Which a Sugar Part Is
GLYCOSIDES Glycosides may be defined as the organic compounds from plants or animal sources, which on enzymatic or acid hydrolysis give one or more sugar moieties along with non- sugar moiety. Glycosides play numerous important roles in living organisms. Many plants store important chemicals in the form of inactive glycosides; if these chemicals are needed, the glycosides are brought in contact with water and an enzyme, and the sugar part is broken off, making the chemical available for use. Many such plant glycosides are used as medications. In animals (including humans), poisons are often bound to sugar molecules in order to remove them from the body. Formally, a glycoside is any molecule in which a sugar group is bonded through its carbon atom to another group via an O-glycosidic bond or an S-glycosidic bond; glycosides involving the latter are also called thioglycosides. The sugar group is then known as the glycone and the non-sugar group as the aglycone or genin part of the glycoside. The glycone can consist of a single sugar group (monosaccharide) or several sugar groups (oligosaccharide). Classification Classification based on linkages Based on the linkage of sugar moiety to aglycone part 1. O-Glycoside:-Here the sugar is combined with alcoholic or phenolic hydroxyl function of aglycone.eg:-digitalis. 2. N-glycosides:-Here nitrogen of amino group is condensed with a sugar ,eg- Nucleoside 3. S-glycoside:-Here sugar is combined with sulphur of aglycone,eg- isothiocyanate glycosides. 4. C-glycosides:-By condensation of a sugar with a cabon atom, eg-Cascaroside, aloin. Glycosides can be classified by the glycone, by the type of glycosidic bond, and by the aglycone. -
Phenolics in Human Health
International Journal of Chemical Engineering and Applications, Vol. 5, No. 5, October 2014 Phenolics in Human Health T. Ozcan, A. Akpinar-Bayizit, L. Yilmaz-Ersan, and B. Delikanli with proteins. The high antioxidant capacity makes Abstract—Recent research focuses on health benefits of polyphenols as an important key factor which is involved in phytochemicals, especially antioxidant and antimicrobial the chemical defense of plants against pathogens and properties of phenolic compounds, which is known to exert predators and in plant-plant interferences [9]. preventive activity against infectious and degenerative diseases, inflammation and allergies via antioxidant, antimicrobial and proteins/enzymes neutralization/modulation mechanisms. Phenolic compounds are reactive metabolites in a wide range of plant-derived foods and mainly divided in four groups: phenolic acids, flavonoids, stilbenes and tannins. They work as terminators of free radicals and chelators of metal ions that are capable of catalyzing lipid oxidation. Therefore, this review examines the functional properties of phenolics. Index Terms—Health, functional, phenolic compounds. I. INTRODUCTION In recent years, fruits and vegetables receive considerable interest depending on type, number, and mode of action of the different components, so called as “phytochemicals”, for their presumed role in the prevention of various chronic diseases including cancers and cardiovascular diseases. Plants are rich sources of functional dietary micronutrients, fibers and phytochemicals, such -
A Critical Study on Chemistry and Distribution of Phenolic Compounds in Plants, and Their Role in Human Health
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399. Volume. 1 Issue. 3, PP 57-60 www.iosrjournals.org A Critical Study on Chemistry and Distribution of Phenolic Compounds in Plants, and Their Role in Human Health Nisreen Husain1, Sunita Gupta2 1 (Department of Zoology, Govt. Dr. W.W. Patankar Girls’ PG. College, Durg (C.G.) 491001,India) email - [email protected] 2 (Department of Chemistry, Govt. Dr. W.W. Patankar Girls’ PG. College, Durg (C.G.) 491001,India) email - [email protected] Abstract: Phytochemicals are the secondary metabolites synthesized in different parts of the plants. They have the remarkable ability to influence various body processes and functions. So they are taken in the form of food supplements, tonics, dietary plants and medicines. Such natural products of the plants attribute to their therapeutic and medicinal values. Phenolic compounds are the most important group of bioactive constituents of the medicinal plants and human diet. Some of the important ones are simple phenols, phenolic acids, flavonoids and phenyl-propanoids. They act as antioxidants and free radical scavengers, and hence function to decrease oxidative stress and their harmful effects. Thus, phenols help in prevention and control of many dreadful diseases and early ageing. Phenols are also responsible for anti-inflammatory, anti-biotic and anti- septic properties. The unique molecular structure of these phytochemicals, with specific position of hydroxyl groups, owes to their powerful bioactivities. The present work reviews the critical study on the chemistry, distribution and role of some phenolic compounds in promoting health-benefits. -
The Chemical Constituents and Pharmacological Effects of Convolvulus Arvensis and Convolvulus Scammonia- a Review
IOSR Journal Of Pharmacy www.iosrphr.org (e)-ISSN: 2250-3013, (p)-ISSN: 2319-4219 Volume 6, Issue 6 Version. 3 (June 2016), PP. 64-75 The chemical constituents and pharmacological effects of Convolvulus arvensis and Convolvulus scammonia- A review Prof Dr Ali Esmail Al-Snafi Department of Pharmacology, College of Medicine, Thi qar University, Nasiriyah, P O Abstract:The phytochemical studies showed that Convolvulus arvensis contained alkaloids, phenolic compounds, flavonoids, carbohydrates, sugars, mucilage, sterols, resin. tannins, unsaturated sterols/triterpenes, lactones and proteins; while, scammonia contained scammonin resin, dihydroxy cinnamic acid, beta-methyl- esculetin, ipuranol, surcose, reducing sugar and starch. The previous pharmacological studies revealed that Convolvulus arvensis possessed cytotoxic, antioxidant, vasorelaxat, immunostimulant, epatoprotective, antibacterial, antidiarrhoeal and diuretic effect; while, Convolvulus scammonia sowed purgative , vasorelaxat, anti platelet aggregation, anticancer and cellular protective effects. This study will highlight the constituents and pharmacological effects of Convolvulus arvensis and Convolvulus scammonia. Keywords: constituents, pharmacology, Convolvulus arvensis, Convolvulus scammonia. I. INTRODUCTION: Herbal medicine is the oldest form of medicine known to mankind. It was the mainstay of many early civilizations and still the most widely practiced form of medicine in the world today. Plant showed wide range of pharmacological activities including antimicrobial, antioxidant, -
Natural Colour Book
THE COLOUR BOOK Sensient Food Colors Europe INDEX NATURAL COLOURS AND COLOURING FOODS INDEX 46 Lycopene 4 We Brighten Your World 47 Antho Blends – Pink Shade 6 Naturally Different 48 Red Cabbage 8 The Colour of Innovation 49 Beetroot – with reduced bluish tone 10 Natural Colours, Colouring Foods 50 Beetroot 11 Cardea™, Pure-S™ 51 Black Carrot 12 YELLOW 52 Grape 14 Colourful Impulses 53 Enocianin 15 Carthamus 54 Red Blends 16 Curcumin 56 VIOLET & BLUE 17 Riboflavin 59 Violet Blends 18 Lutein 61 Spirulina 19 Carrot 62 GREEN 20 Natural Carotene 65 Green Blends 22 Beta-Carotene 66 Copper-Chlorophyllin 24 Annatto 67 Copper-Chlorophyll 25 Yellow/ Orange Blends 68 Chlorophyll/-in 26 ORANGE 69 Spinach 29 Natural Carotene 70 BROWN 30 Paprika Extract 73 Burnt Sugar 32 Carrot 74 Apple 33 Apocarotenal 75 Caramel 34 Carminic Acid 76 BLACK & WHITE 35 Beta-Carotene 79 Vegetable Carbon 36 RED 80 Titanium Dioxide 39 Antho Blends – Strawberry Shade 81 Natural White 40 Aronia 41 Elderberry 83 Regulatory Information 42 Black Carrot 84 Disclaimer 43 Hibiscus 85 Contact Address 44 Carmine 3 INDEX NATURAL COLOURS AND COLOURING FOODS WE BRIGHTEN YOUR WORLD Sensient is as colourful as the world around us. Whatever you are looking for, across the whole spectrum of colour use, we can deliver colouring solutions to best meet your needs in your market. Operating in the global market place for over 100 years Sensient both promises and delivers proven international experience, expertise and capabilities in product development, supply chain management, manufacture, quality management and application excellence of innovative colours for food and beverages.